Jícamas are one of the many Mexican ingredients that luckily, have become readily available outside of the country. Also known as Mexican yams or turnips, they are also a root vegetable. But they are far from the latter in flavor, texture or cooking uses.

They are mostly (and as far as I know also successfully) eaten raw. No need to try to cook them, for many of the qualities they are loved for would be lost. They have a similar taste and crunch as the water chestnuts, but in my view, jícamas are more refreshing, crispy, sweet and watery (continue for more information and photo).

Their size varies, and that has little to do with how good
they are. You can find very cute baby jícamas in Mexico, but I haven't seen them here. From the
outside they look like a coconut once the hard green cover has been removed. Their light brown peel is very fibrous and should be removed before
eating. Be sure to peel it well or a very thin white layer that is also
fibrous and uncomfortable to eat remains there. Inside they are white and appear to be moist, given
how watery they are.

In Mexico they are an incredibly popular snack, which is very
convenient since they are low fat, filled with proteins, filling and
easy to digest. They are eaten by themselves or combined with other vegetables or fruits, drizzled with fresh lime juice,
salt and dried ground chile, such as Piquín or Tajín, or a chile sauce,
such as Bufalo or Valentina, to name a few. They are also a favorite
ingredient for salads. Lately, when we have visited
Mexico, I have seen sophisticated twists such as vegetarian versions of
enchiladas and tacos, in which they are sliced incredibly thin and used as a wrap.

When you go look for Jícamas, choose those hard to the touch and with no
signs of moisture on their peel. Once you bring them home, refrigerate
them until ready to use. But don't let many days go by or they will age and
become mushy and acquire an unappealing flavor. You know they
have passed their time if once you peel and slice them, instead of white, the
flesh has become light brown. After they are peeled and sliced, keep them covered in the refrigerator or they will dry considerably.